| • | In a normal bowl, cream butter and cheese.
|
| • | Stir in the egg yolks and vanilla extract.
|
| • | Stir in the flour and baking powder. Add the flour mixture a little at a time, until it is full incorporated.
|
| • | Divide dough into 5 parts, enclose in plastic and refrigerate overnight.
|
| • | In a normal bowl, beat egg whites to very soft peaks.
|
| • | Add sugar, a little at a time, while continuing to beat to stiff peaks.
|
| • | Fold in ground walnuts and set up aside.
|
| • | On a lightly floured surface, roll aside the dough to 1/4-1/8 inch thickness.
|
| • | Cut into 3 inch squares, place 1/2 tablespoon filling up in the center of each square and roll up from corner to corner.
|
| • | Place on cookie sheets and refrigerate until hardened.
|
| • | Preheat oven to 350 degree F (175 degree C).
|
| • | Bake cookies for 10 to 12 minutes, until lightly browned.
|
| • | Roll in confectioners' sugar when cool.
|
| • | Hungarian Kifli is ready.
|
